Artisanal fortified beers:Brewing,enrichment,HPLC-DAD analysis and preliminary screening of antioxidant and enzymatic inhibitory activities  

作　　者：Giuseppe Scioli Alice Della Valle Gokhan Zengin Marcello Locatelli Angela Tartaglia Angelo Cichelli Azzurra Stefanucci Adriano Mollica 

机构地区：[1]Department of Pharmacy,University“G.d’Annunzio”Chieti-Pescara,Via dei Vestini 31,66100,Chieti,Italy [2]Department of Biology,Science Faculty,Selcuk University,Konya,Turkey [3]Department of Medical,Oral and Biotechnological Sciences,“G.d’Annunzio”University Chieti-Pescara,Via dei Vestini 31,66100,Chieti,Italy

出　　处：《Food Bioscience》2022年第4期107-113,共7页食品生物科学（英文）

摘　　要：In this study an artisanal“Porter style”beer has been enriched with diverse natural bioactive substances,following all-grain brewing method.Common beer generally contains a poor content of phenolic acids which confers a low antioxidant power and nutritional value,also due to the presence of ethanol.However in this work we aimed to enrich beer with different flavonoids and other food supplements like taurine,resveratrol and caffeine,thus enhancing its nutritional value and energizing properties.A series of flavonoid/phenol-enriched artisanal beers have been prepared,then sample of each has been tested in vitro to evaluate antioxidant activity,chelating power and enzymatic inhibition capacity.Beer samples were also analysed with HPLC-DAD system to determinate flavonoid and phenol contents.Results show increased nutritional values and significant antioxidant properties in comparison with not-fortified beer as control.

关 键 词：BEER Flavonoids Antioxidants Fermentation DRINK 

分 类 号：TS261[轻工技术与工程—发酵工程]